Sweet potatoes usually make a cloyingly sweet appearance on Thanksgiving under a singed layer of marshmallows. Don't hold it against me, but I much prefer the buttery goodness of a rich Yukon gold mash and find their orange counterpart a bit superfluous at the table. I do, however, like sweet potatoes themselves without all the sugary fuss.
It's always hard to bring new ideas to the Thanksgiving table, but if everyone is open to a sweet potato alternative (or addition), this dish from the Food Network website is a good one. It's a simple baked sweet potato chip, topped with an herbed creme fraiche and some caviar. Great as an appetizer enjoyed in a foggy cloud of champagne, wine and friendly warmth. Recipe is below.
I chose to top these home baked chips with Tsar Nicoulai Golden Reserve Caviar to make them extra decadent. With an almost shimmering golden color and smooth, buttery finish, this rare caviar will make your guests feel extra special.
The marathon of holiday festivities approaches us. Wishing everyone a lovely, safe, and friendly season. If you are away from home, we are with you in spirit. If you are needed at work, we thank you for all you do.
Sweet Potato Chips with Creme Fraiche and Caviar (serves 10-12)
2 sweet potatoes
Salt + pepper
2 tablespoons chopped chives
1/4 cup creme fraiche
1 oz jar of Tsar Nicoulai Golden Reserve Caviar (other grades of our caviar would also work well here)
1. Slice sweet potatoes into 1/8-inch-thick rounds. Brush with olive oil and season with salt and pepper. Bake at 425 degrees F until crisp, about 15 minutes, then cool on a rack.
2. Mix chopped chives with creme fraiche; dollop on the potatoes and top with 1/2 teaspoon of caviar.